Audit Checklist for Bartender service standards

  • Guest was acknowledged within 15 seconds at bar counter, 2 minutes at table with a smile and eye contact.

  • Bartender was the first one to speak and extended a warm greeting.

  • Was knowledgeable and able to explain special drink promotions, menu items, including all ingredients and preparation.

  • Bartender/Server knowledgeable of menu items and was able to suggest menu items.

  • Special requests were met with an everything is possible attitude.

  • Bartender/Server was able to answer basic questions about the hotel.

  • Beverages delivered to tables within 3 minutes of order, 2 minutes at bar counter (unless a speciality beverage).

  • Beverages were always served from a service tray unless on the bar counter.

  • Beverages were consistent in taste and appearance and served at appropriate temperature.

  • Beverage garnishes were fresh, consistent and tasted appealing.

  • Measuring device was utilized, portion seemed adequate.

  • Wine by the glass was fresh, of good quality. 

  • Beverages served consistently in correct glassware.

  • Fresh glasses used or offered for additional rounds. 

  • Coasters or napkins were used for all beverages, unless serving on a tablecloth.

  • Bottled wine was presented, guests were offered a sample and then wine was poured.

  • As per hotel policy complimentary snack was provided.

  • Additional beverages offered when the first beverage was 2/3 empty.

  • Ashtrays were cleared after two filters, new ashtray covered used ashtray.

  • Payment was collected within 3 minutes and returned with change within 3 minutes.

  • Tables and bar counter was wiped and bussed within 1 minute at bar counter and 5 minutes at table after guests departed. 

  • Staff remained alert during service, anticipated guest needs, was courteous and articulate.

  • The speed of service adapted to the environment and the needs of the guest.

  • Bartender/Server was the last one to speak (kind comment, invitation to return, etc.) and guest was thanked.

  • Staff did not congregate or engage in personal conversation with other staff, no horseplay.

  • Server was the last one to speak (kind comment, invitation to return, etc.) and thanked the guest.

  • Staff well groomed, uniformed, nametag was present.


Since 2012 is helping hoteliers around the world to set up their hotel operations. Get sample Stationery, Formats, Hotel SOP's, Staff Training Tips, Job Descriptions and more. See you around and happy Hoteliering.


Subscribe to our new interactive newsletter. Don’t miss on any posts.

Subscribe Now!
We do not spam!